Components

Ingredients
KH₂PO₄, 1 g/l
(NH₄)₂SO₄ 5 g/l
MgSO₄, 0.5 g/l
NaCl, 0.1 g/l
CaCl₂, 0.1 g/l
inositol, 2 mg/l

Application

Recommended for use in classifying yeasts based on amino acid and carbon requirements. Addition of a carbon source is required.

Reconstitution

Preparation instructions
1. Prepare a 10× stock solution by suspending 6.7 g of yeast nitrogen base, 5 g of glucose or an equivalent amount of other carbohydrate, and 5-10 mg of the desired amino acid in 100 mL of distilled water.
2. Warm if necessary to solubilize and sterilize by filtration.
Store 10× stock solution at 2-8 °C. To use, dilute 1:10 with sterile distilled water under aspetic conditions.

Culture Method for Quality Control of Beer

Traditional methods are based morphology, staining methods, enzyme reactions (metabolism) and diverse media. One of the first steps is the filtration of the beer followed by an incubation of the filt...
Jvo Siegrist
Microbiology Focus Edition 1.4
Keywords: Fermentation, Filtration, Metabolism, Microbiology, PAGE。